Creamy Smashed Rutabagas
Rutabaga is a delicious root vegetable that has a taste similar to a turnip. It can be prepared in a variety of ways, but this recipe simply enhances the rutabaga's mild, slightly sweet natural flavors with butter, cream, a dash of vanilla and some nutmeg. It works well with roasted meats, poultry and game and can be made ahead and reheated with no compromise in flavor or texture.
- 3 medium rutabagas, peeled and cut into 1-inch chunks (see notes)
- 4 tablespoons butter
- 3 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground nutmeg
- Freshly ground black pepper
Place the rutabagas in a large pot and cover them with cold water. Add some salt and bring to a boil. Cook for about 25 minutes, or until soft and tender when pierced with a sharp knife. Drain thoroughly and return to the pot.
While the rutabagas cook, melt the butter in a microwave safe dish and stir in the cream and vanilla extract. Set aside.
Using a potato masher, partially mash the rutabagas. Add the salt, nutmeg and pepper and mash again. Add the butter mixture, combine thoroughly and mash until the large lumps are eliminated. Transfer to a serving bowl and serve immediately, or place in a lightly greased 1-1/2 quart casserole dish, cover and keep in a warm oven. Can be made in advance and reheated.
Makes 8 servings
Rutabagas are quite dense and hard, making them a formidable opponent on your cutting board. They are usually already trimmed of the root and top and heavily waxed when you buy them. To prepare, cut a slice about 1/4-inch thick from each end, then place firmly on a cutting board and cut away the outer peel using a chef's knife. It's much easier than using a vegetable peeler.